Mitigating Expenses by 8 Wastes of Lean Management Challenges in Thai Buffet Shabu Restaurants During Inflationary Periods

Abstract

Buffet shabu restaurants are facing an inflation crisis after Covid-19 pandemic, which affects increased cost pressures on food and energy, while consumer incomes have not increased, making them more price sensitive. This pressure poses a challenge for buffet shabu restaurant owners in Thailand who will have to face various crises. The objective of this academic article is to present guidelines entrepreneurs reducing management costs by applying Lean Management principles, specifically the 8 wastes consisting of defect, inventory, overproduction, waiting, non-utilized talent, transportation, motion, and extra-processing. However, applying the principles, it is necessary to define clear problems, analyze them, and appropriately assess the problems statistically. Thus, applying these concepts will address Inflation crisis, improve service quality, create restaurant value, and enhance overall customer satisfaction in the upcoming phases.